I rushed home tonight to whip up this raw version of the Macro bowl I had from Aux Vivres last week, so I could share the yummy goodness with all ya’ll before the weekend. You can skip the bowl, but I wouldn’t skip the sauce. I said it before and I’ll say it again – it’s ridic.

For the Raw Macro Bowl

julienned carrots

julienned zucchini (marinated in a bit of sea salt to soften)

sour kraut (I buy a raw version from the health food store)

wakame (soaked and rinsed – the longer you rinse, the less seaweed tasting)

sprouts (I used clover)

shredded red cabbage

For the Knock-off Dragon Sauce

1/2 cup nutritional yeast

1/3 cup olive oil

1/4 cup maple syrup

1/4 cup tamari

1/4 cup water

1/4 cup tahini

1 clove garlic

Instructions for the Raw Macro Bowl:
1. In a large bowl, lay down zucchini noodles in the center.
2. Around the edges, stack remaining ingredients.
3. Drizzle with the Knock-Off Dragon Sauce

Instructions for the Knock-off Dragon Sauce:
1. In blender, blend all ingredients.
2. Store in refrigerator in a glass jar – keeps about 4-5 days.

OMG! I finally got off my backside and made this… and can’t believe I waited so long, it’s simply amazing!

http://twitter.com/evastruz Evangelina Guerra

Thank you, thank you, thank you! I used to work a block away from Aux Vivres. Their dragon sauce has haunted me for YEARS, since I moved away from Montreal. Thank you again!
e.

http://twitter.com/runredcreative Sally Berman

Holy Moly! I love love love this recipe.

RHONYC

I USED KALE INSTEAD OF WAKAME, SOFTENED IN A BOWL WITH A SMIDGEN OF SEA SALT AND RED WINE VINEGAR, THEN BEAT WITH A SPOON.
NO TAHINI, BUT SUBBED WITH KEN’S LIGHT CEASAR DRESSING & SESAME OIL.
AMAZING! :-D